Mint Chocolate Chip Cookies
Delight in these vibrant and chewy Mint Chocolate Chip Cookies, perfect for any mint lover.
Ingredients
Main Ingredients
- 1 cup granulated sugar plus more for sprinkling
- 0.75 cup unsalted butter softened
- 1 large egg
- 1 teaspoon peppermint extract
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 6 drops green food coloring
Add-ins
- 0.75 cup finely chopped Andes Mints
- 0.5 cup semisweet or bittersweet chocolate chips
Instructions
Prepare the Dough
- Preheat the oven to 350°F. In a large bowl, beat sugar and softened butter until pale and fluffy. Add the egg and peppermint extract and beat until combined.
- Add the flour, baking soda, baking powder, salt, and green food coloring, mixing until just combined. Fold in Andes Mints.
Baking
- Using a small scoop, form balls and place them on parchment-lined baking sheets, spacing them about 2 inches apart. Sprinkle with additional sugar.
- Bake for 10-12 minutes until puffed and set. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months. Refrigerating the dough overnight enhances the flavors.